Description
A comforting and flavorful dinner featuring juicy pan-seared chicken breasts, crispy roasted baby potatoes, and a rich, creamy roasted red pepper pesto Alfredo sauce. A perfect weeknight or dinner-party main dish.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil (for potatoes)
- 1/2 teaspoon salt (for potatoes)
- 1/2 teaspoon paprika (for potatoes)
- 1/2 teaspoon garlic powder
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup roasted red peppers, blended
- 1/4 cup basil pesto
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste (for sauce)
- Fresh parsley or basil, chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, salt, paprika, and garlic powder. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway through, until crispy and golden.
- Season chicken breasts with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until cooked through. Remove and set aside.
- Reduce heat to medium. Add butter to the same skillet. Sauté minced garlic for 30 seconds until fragrant.
- Add heavy cream, blended roasted red peppers, and pesto. Simmer for 3–4 minutes.
- Stir in Parmesan cheese and let the sauce thicken. Season with salt, pepper, and red pepper flakes if using.
- Return chicken to skillet, spoon sauce over top, and simmer for 2–3 minutes.
- Serve sliced chicken with crispy potatoes, topped with sauce and garnished with parsley or basil.
Notes
- Add spinach or sun-dried tomatoes to the sauce for extra flavor and nutrition.
- Use chicken thighs for a juicier alternative.
- Half-and-half can be substituted for heavy cream for a lighter sauce.
- Reheat potatoes in an air fryer to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce and potatoes
- Calories: 610
- Sugar: 5g
- Sodium: 810mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 150mg
